Butchers prepare and sell meat products in shops, markets, or for restaurants and catering companies. They use sharp knives and specialist equipment to cut, trim, and portion meat from carcasses into steaks, chops, joints, and other cuts. Butchers also need good customer service skills, knowledge of different meat types, and understanding of food safety and hygiene regulations.
Matched lessons for this role are being reviewed and will appear here soon.
The Butcher's GuideMeat Trade Journal
The Whole Beast: Nose to Tail EatingThe Butcher's Guide to Well-Raised Meat
The Butcher's CutButchers: BloodSweat and Cleavers